Bev's Recipe Collection

• 1 red pepper
• 9 garlic cloves
• 1/4 C olive oil
• 4 (19 oz.) cans cannellini beans
• 1/2 C white wine
• 1 t dried Italian seasoning
• 1 t salt
• 1/2 t pepper
• 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

• 2 lbs. boneless chicken breasts
• salt
• pepper
• 2 T olive oil
• 1/4 C white wine
• 9 oz. bag fresh spinach
• 15 oz. can diced tomatoes
• Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

• 3 lbs. ground beef
• 15 oz. can Hunt’s tomato sauce, divided
• 2 eggs
• 3/4 C bread crumbs or oats
• 1/2 sweet onion, chopped
• 1 t salt
• 1/4 t pepper

• 8 oz. water
• 2 T vinegar
• 2 T molasses
• 2 t soy sauce
• 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

• 2 (15 oz.) cans black beans
• 1 (15 oz.) can great northern beans, drained
• 1 (15 oz.) can red beans, drained
• 1 (15 oz.) can organic corn (or 2 C frozen)
• 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
• sweet onion, chopped
• shredded cheese
• sour cream
• rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)